Sausage

sausagespork sausagesmoked sausagefrankfurterWurstbeef sausagedry sausagepork sausagesvegetarian sausagefrankfurters
A sausage is (not always) a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.wikipedia
1,035 Related Articles

Sausage casing

casingcasingsnatural casing
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials.
Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage.

Lucanica

naqaniq
The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.
Lucanica was a short, fat, rustic pork sausage in Ancient Roman cuisine.

Lunch meat

cold cutcold cutsluncheon meat
Additionally, luncheon meat and sausage meat are now available without casings in tin cans and jars.
Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats and deli meats—are precooked or cured meat, often sausages or meat loaves, that are sliced and served cold or hot on sandwiches or on party trays.

Forcemeat

An Akkadian cuneiform tablet records a dish of intestine casings filled with some sort of forcemeat.
Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines.

Hot dog

hot dogsfrankfurterhotdog
Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
The hot dog or dog (also spelled hotdog) is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a partially sliced hot dog bun, a bun of size and shape to hold the sausage.

Boerewors

Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
Boerewors a type of sausage which originated in South Africa, is an important part of South African cuisine and is popular across Southern Africa.

Breakfast sausage

country sausagesausage patty
Fresh sausages are made from meats that have not been previously cured. They must be refrigerated and thoroughly cooked before eating. Examples include Boerewors, Italian pork sausage, siskonmakkara, and breakfast sausage.
Breakfast sausage (or country sausage) is a type of fresh pork sausage usually served at breakfast in the United States.

Slim Jim (snack food)

Slim JimSlim Jims
Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage.
Slim Jim is an American brand of jerky snacks or dried sausage sold globally and manufactured by ConAgra Brands.

Landjäger

Bauernseufzer
Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage.
Landjäger is a semidried sausage traditionally made in Southern Germany, Austria, Switzerland, and Alsace.

Cervelat

cervelas
Cooked sausages (Brühwurst) may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Weißwurst.
Cervelat, also cervelas, servelat or zervelat, is a sausage produced in Switzerland, France (especially Alsace and Lyon) and parts of Germany.

Braunschweiger (sausage)

Braunschweigermájkrém
Cooked sausages are made with fresh meats, and then fully cooked. They are either eaten immediately after cooking or must be refrigerated. Examples include hot dogs, Braunschweiger, and liver sausage.
Braunschweiger (named after Braunschweig, Germany) is the name for several types of sausages in different regions.

Mettwurst

mett
Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube).
Mettwurst is a strongly flavoured German sausage, made from raw minced pork which is preserved by curing and smoking, often with garlic.

Curing (food preservation)

curedcuringcured meat
Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Also evidence of ancient sausage production exists.

Summer sausage

Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage.
Summer sausage is an American term for any sausage that can be kept without refrigeration until opened.

Brühwurst

parboiled sausage
Cooked sausages (Brühwurst) may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Weißwurst.
Brühwurst ("scalded sausage" or "parboiled sausage") is the collective name for several types of sausages according to the German classification.

Kochwurst

boiled sausage
Precooked sausages (Kochwurst) are made with precooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and Blutwurst.
Kochwurst is the name given to the German pre-cooked sausage, a class of sausage whose ingredients are largely cooked before the preparation of the sausage meat.

Teewurst

Fresh smoked sausages are fresh sausages that are smoked and cured. They do not normally require refrigeration and do not require any further cooking before eating. Examples include Mettwurst and Teewurst which are meat preparations packed in sausage casing but squeezed out of it (just like any other spread from a tube).
Teewurst is a German sausage made from two parts raw pork (and sometimes beef) and one part bacon; they are minced, seasoned and packed in casings (mostly porous artificial casings) before being smoked over beech wood.

Salami

salamefried salamilonganiza
Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.
Salami (singular salame) is a type of cured sausage consisting of fermented and air-dried meat, typically beef or pork.

Boudin

boudin ballsboudin blanc
Blood sausage (sanguinaccio or boudin)
Boudin are various kinds of sausage in French, Luxembourg, Belgian, German, Quebec, Acadian, Aostan, Creole, Surinamese Creole, Austrian and Cajun cuisine.

Offal

organ meatorgan meatsvariety meats
Precooked sausages (Kochwurst) are made with precooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and Blutwurst. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them.
Intestines are traditionally used as casing for sausages.

Droëwors

droë wors
Dry sausages are cured sausages that are fermented and dried. Some are smoked as well at the beginning of the drying process. They are generally eaten cold and will keep for a long time. Examples include salami, Droë wors, Finnish meetvursti, Sucuk, Landjäger (smoked), Slim Jims, and summer sausage.
Droëwors (Afrikaans literally "dry sausage") is a Southern African snack food, based on the traditional, coriander-seed spiced boerewors sausage.

Saumagen

Precooked sausages (Kochwurst) are made with precooked meat but may also include raw organ meat. They may be heated after casing, and they will keep only for a few days. Examples include Saumagen and Blutwurst.
The dish is similar to a sausage in that it consists of a stuffed casing; however, the stomach itself is integral to the dish.

Glamorgan sausage

Glamorgan
UK: Cumberland, Chiltern, Lincolnshire, Glamorgan, ..
Glamorgan sausage (Welsh: Selsig Morgannwg) is a traditional Welsh vegetarian sausage for which the main ingredients are cheese (usually Caerphilly), leeks and breadcrumbs.

Cumberland sausage

CumberlandTraditional Cumberland sausage
UK: Cumberland, Chiltern, Lincolnshire, Glamorgan, ..
Cumberland sausage is a form of sausage that originated in the ancient county of Cumberland, England, now part of Cumbria.

Weisswurst

Weißwurstbiała kiełbasaMünchner Weißwurst
Cooked sausages (Brühwurst) may include water and emulsifiers and are always cooked. They will not keep long. Examples include cervelat, Jagdwurst, and Weißwurst.
A Weisswurst (German Weißwurst, literally white sausage; Weißwuascht) is a traditional Bavarian sausage made from minced veal and pork back bacon.